I used a small dessert bowl to create the spider’s body and an ice cream scoop for the head. These are lined with saran wrap so that the chocolate covered cereal won’t stick to the sides as it sets.

The amount of cereal and chocolate required depends on the size of the bowls and scoops that you use.

You can figure out the amount of cereal you need for one spider by filling the bowl you are going to use for the body with rice cereal, plus one ice cream scoop of cereal for the head. Then measure the total cereal using cup measurements.

Work out how much chocolate you will need by using this ratio:

1 cup of rice cereal to 2 ounces of chocolate chips.

If you’re going to make two spiders, then measure the amount of rice cereal required to fill two of your bowls, plus two ice cream scoops. If you are unsure about your maths, err on the side of too much chocolate, rather than too little chocolate.

Once you know the amount of chocolate and rice cereal you need, then you’re ready to start creating your spiders.

Melt the chocolate chips in a heat proof bowl over a saucepan of boiled water, or bain marie.

Pour the melted chocolate over the rice cereal in a large bowl.

Protect your fingers with oven gloves as you handle the hot bowl of melted chocolate.

Use a spatula to scrape all the melted chocolate out of the bowl.Use a spatula to mix the melted chocolate and rice cereal together.

Be gentle as you combine the ingredients. If you stir too violently the rice cereal will crumble and your spiders will not have cereal air pockets.

You need to blend the chocolate and cereal thoroughly to ensure all of the rice krispies are fully coated in chocolate. Scoop down into the bottom of the bowl to mix the cereal hiding way down there.

Prepare the legs by cutting the curved ends off the weight bearing sides of the chocolate fingers on a slight inward diagonal. This means both ends of the outer leg limbs need to be cut and one side of the inner leg limb.

Melt the additional chocolate over a bain marie.

Spread some melted chocolate on a plate underneath the body and head of the spider to help hold it in place.

Dip the weight bearing ends of the chocolate fingers in melted chocolate to help stabilize them after you place them in a hinged position on the two sides of the spider’s body. Place four legs on each side of a spider's body.

Use melted chocolate to fix the candy eyes in place.

Cut the last chocolate fingers in two and make two pincers for each spider’s head.

If desired decorate the spider's back using melted chocolate and candy.

Directions For Making Chocolate Easter Nests:

Next place the chocolate chips, butter and golden syrup in a heat proof bowl.

Place the bowl over a saucepan of water.

This is called a bain marie. The water in the saucepan should not touch the bottom of the bowl.

Bring the water to a boil, then reduce the heat and simmer until the chocolate and butter melt and combine with the syrup.

Carefully remove the hot bowl from the saucepan protecting your fingers with a towel or silicon heat gloves.

Add the shredded wheat to the hot chocolate sauce. Mix them together thoroughly to completely coat the shredded wheat strands in chocolate.

Next it’s time to build your nests.

Spoon the chocolate wheat mixture into twelve mounds on the parchment paper.

Use the back of a spoon or a melon baller to create a small hollow in the center of each nest.

Some cooks like to use a muffin tray with paper liners to help shape these nests. However, I prefer less perfect, more free-form nests made by piling the shredded wheat on the baking tray.

Allow the nests to cool completely so that the chocolate hardens and binds your nests together.

Then they’re ready for a little birdie to lay a few eggs in each.

Place three mini eggs in each nest.

If you plan on taking these nests to a pot luck or family party, it’s best to place the eggs in the nests before the chocolate hardens. This way the eggs stick to the chocolate as it chills and they won’t shift when transporting these treats. You can speed up the cooling process by chilling the nests in the refrigerator for about one hour.

And that’s just how simple these cute chocolate nests are to make.

Simple, delicious and festively perfect for the Easter holidays.

You can use chocolate eggs, or jelly beans, but I simply love how the pastel shades of mini-eggs look in these brown, twiggy nests.

Cadbury mini eggs are available in some stores in America. They are quite a bit more expensive than in Ireland or the UK. They also don’t taste quite as nice as the Irish version, but they still look extra cute in these chocolate nests.

I hope you enjoy these no bake Easter cakes, that are ever so popular in Ireland.

My kids love these nests. Try them if you’re planning an Easter get together with family or friends.

Chocolate Easter Nests are a favorite treat in Ireland. Made with shredded wheat to create realistically twiggy looking nests, these are a simple, no-bake treat for Easter.

Ingredients

12 ounces of chocolate chips (plain or milk chocolate based upon your liking)

2 tablespoons of golden syrup (King’s syrup in America)

2 ounces of butter

4 ounces of shredded wheat biscuits (4 large biscuits crumbled)

36 mini chocolate eggs.

Instructions

Crumble the shredded wheat biscuits into fine thread-like pieces.

Add the chocolate chips, butter and golden syrup to a heat proof bowl. Place the bowl over a saucepan of water. The water should not touch the bottom of the bowl. Bring the water to a boil, then reduce the heat and simmer until the chocolate and butter melt and combine with the syrup.

Add the shredded wheat to the hot chocolate sauce. Mix them together to completely coat the shredded wheat in chocolate.

Cover a baking sheet with parchment paper. Spoon the chocolate wheat mixture into twelve mounds on the parchment paper. Use the back of a spoon or a melon baller to create a small hollow in the center of each nest.